I was out for lunch with some friends a few weeks ago, when the subject of weekday cooking (or rather the mundanity of it!) happened to come into conversation.
Cooking Monday to Friday is, by all accounts, a different kettle of fish. After all, added to the equation of wanting to eat well, is the not-so-small matter of time constraints and general weekday busyness!
After a bit of token whining about the monotony of my current recipe repertoire, the pal I was chatting with, readily pulled out her smart phone and began pinging over a selection of ideas that she and her husband had tried and tested recently, from their Deliciously Ella subscription.
Among them, was a baked gnocchi dish which I immediately went home and ordered the ingredients for. To cut a long story short… it was delicious, and I’m now wondering why on earth I’ve not being baking gnocchi before!
Off the back of this epiphany, the gnocchi obsession (and recipe research) began, and it is this which led me to today’s salmon, Prosecco and spinach creation.
The idea draws inspiration from another similar recipe online, which I admittedly found a bit too complicated for mid-week, so I simply adapted the idea using some of the simpler methodology of the Deliciously Ella baked gnocchi.
One of this recipe’s selling points is, without doubt, the Prosecco sauce (trust me, it’s d’lish!), which I made using Alberto Nani organic Prosecco, and the other is that it can be cooked ahead of time (I made mine in the morning, ready to bake in the evening) which makes it great for particularly time-stretched evenings.
There are some recipes which do suggest cooking the gnocchi first, but having tried a few of these types of meals now, I find that so long as there is sufficient sauce, the gnocchi cooks perfectly well in the oven.
For the full recipe click here.
Sponsored by Alberto Nani
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